pâtisserie natalie

October 4, 2009

I can't even believe how long it's been since I've been able to put up a post. I missed it, trust me. What with going to school, playing sports, and staying social, the time to bake, photograph, and blog is very limited. But I had some time this weekend, and because baking is a calming thing for me, I decided that was what I was going to do. I chose this recipe by looking through Donna Hay magazine. Yes, my friends make fun of me for reading Donna Hay and Martha Stewart, but I love those ladies! The food styling in Donna Hay magazine is to die for. I buy every $10 issue from Australia because it is just so beautiful to look at, let alone make recipes from it. I guess this post goes to my favorite women in the industry, too perfect for their own good.

I decided just to put up a little quad of an apple pie I made with some butter pecan ice cream. I won't be putting a recipe up, but I thought it captured the autumn spirit, so enjoy the cold weather (woo hoo!).

In the bowl of a mixer fitted with the paddle attachment, mix flour, sugar, and salt on medium-low speed to combine. Add butter, and continue mixing until coarse crumbs form. Add egg yolk; mix just until dough comes together. Form into a ball and place in plastic wrap. Tightly wrap sides. Use a rolling pin to flatten as much as possible, without pushing to dough out of the plastic wrap. Chill for at least 2 hours.

Preheat oven to 350 degrees F.

On a floured work-surface, roll the dough 1/2" thick. Press into tart pans and place in freezer for 20 minutes. Line with parchment paper and weights and bake for 13 minutes. Let cool.